From tender beef and fresh crab to lush clotted cream, golden cider and sumptuous cheese, Devon is renowned for its exceptional produce. And it's hardly surprising given its diverse landscape, where verdant farmland slips down to bountiful seas, not to mention the talent of the county's artisan producers.
Making the most of your surroundings doesn't come much tastier than the approach used by Dartmoor Kitchen. With a focus on local food, the Devon-based catering company embraces the countryside and coastline of the county to create dishes for your wedding that not only cut down on food miles, but also promise the freshest of flavours.
"Devon has amazing suppliers, and our menu gives our clients stunning meat, fish and vegetables from the south-west," says Claire Horne of award-winning Dartmoor Kitchen. "Almost a decade of experience gives our clients confidence that Dartmoor Kitchen will create stunning food alongside great advice and service."
Taking seasonal and locally sourced ingredients, Claire and her team - including chefs Chris Chatfield and Daryl Chapp - produce classic dishes with a modern twist as showcased so deliciously in this sample menu: think seared scallops served alongside black pudding, and baked salmon with a sweet mustard dressing.
And when it comes to the pièce de resistance, Dartmoor Kitchen's 'Devon Feast' is a sharing platter-style banquet, allowing guests to cut their own beef rump, and help themselves to as much or as little of each freshly prepared dish as they desire. "Our Devon Feast gives our clients the flexibility to create their own meal with a relaxed modern service," says Claire.
Whether it's seafood freshly caught off the north and south coastlines, meat reared in the Devonshire countryside, or seasonal vegetables grown on the farmland of the county, the fine flavours you'll be serving your guests promise a taste sensation, worthy of such a beautiful location.
MENU
Canapes
• Beetroot-cured gravadlax, rye bread, pickled cucumber
• Crab beignets, avocado puree
• Sweetcorn pancakes, sriracha sauce
• Venison tartar, egg yolk puree, shaved fennel
Starters
• Seared scallops, cauliflower variations, smoked apple and black pudding
• Forest fungi wild mushrooms, toasted sourdough bread, egg, Bearnaise sauce
Mains
• Devon lamb rump, lamb crepinette, fondant potato, squash puree, spring greens, tapenade jus
• Cauliflower pave, smoked aubergine puree, Bombay spiced potatoes, crispy kale, sauce vierge
Dessert
Devon Feast
• Roasted Devon dry-aged beef rump, braised ox cheek, sticky beef shin, crispy shallots, heritage carrots, horseradish cream, red wine jus
• Spinach, lemon, thyme and mascarpone tart
• Heritage tomato, roasted pepper and mozzarella salad, balsamic, basil
• Green beans, olives, capers, cherry tomatoes, warm lemon and garlic dressing
• Roasted new potatoes, rosemary, garlic
Deli station
• Ham hock terrine, piccalilli, Colman's mustard
• Scotch eggs
• Baked salmon, watercress, red onion, capers, sweet mustard dressing
• Quiche
• Red cabbage slaw
• Cornichons, pickled onions
• Three cheese scone, whipped cream cheese, tomato chutney
words Lucy Higgins
Dartmoor Kitchen dartmoorkitchen.co.uk
Adam Oseland Photography adamoselandphotography.com
